WHAT TYPE OF GOURMET, ARE YOU???

WHAT TYPE OF GOURMET, ARE YOU???

The Kitchen, it has transformed in the last years, in a form or way, of showing the identity or the sociocultural changes. The use of this way, the Kitchen, has served to define, the style of each one, PROPER STYLE.

Between others, and in accordance with the ingredients that you use oque you offer your guests, we might say your typology.

You are, a biogourmet, a cream of society gourmet or a creative gourmet!!!?????

To continuacón I will give you a few rules to recognize / you to whom you belong!!! BIOGOURMET:.Libro of Kitchen preferred: Treated of biostronomia of Yves Camdeborde.Consume biological and organic products.Privilegia the mud casserole to the microwave.En his car of the supermarket, encontras, handmade jams done by monks, traditional vegetables, cheese of goat.Combina the tablecloth of his table with his outfit. He prefers a picnic outdoors that a gala dinner.

CREAM OF SOCIETY GOURMET: It never places his luxurious china in the dishwasher. The champagne is the inevitable drink of his dinners. His bag of the buys, signed by a designer of avant-garde, this flood of delikatesssen goumet, for example, Petrossian, ham of jabugo, cheese of parma, foie gras. Elije the refined meals and perfectionists, and of low caloric value. It adores to sit in his table to famous and glamorous guests.

CREATIVE GOURMET: His favorite cookbooks are signed by Ferran Adria, of Spain and by Alex Atala, of Brazil. His idol is Herve This, molecular physicist who invented the molecular gastronomy. He prefers the stove to steam that to the casseroles with lid. His favorite meals, there are experiences to the style Ferrán Adria or better, his experiments worthy of a small chemist. It loves the pink soups, the violet rice and the blue vegetables. His dreamed guest: Sofia Coppola.

Recipe of a Biogourmet:

Salad of Tomatoes with Vinaigrette of Basil

Ingredients:

6 medium tomatoes of different varieties (you give an expert opinion, round, green)

300 ml of olive oil

30g of basil

2 cloves of garlic

Salt and pepper.

Preparation:

To warm to medium fire, 100 ml of olive oil. To add 30 g of fresh basil.

After 30 seconds, to withdraw the basil and to place in 200 ml of olive oil to temperature ambience ambience.

To allow to cool the warm oil and to spill it on the oil with basil.

To mix, to Tipple and to Season.

With this scented oil, to flavor the tomatoes cut in quarters.

Also it turns out to be perfect for target of birds, fish and pastas.

It survives in ice-cream maker (icebox) during 7/10 days.

Recipe of a Cream of society gourmet:

Morsels of Fish Crude oil Marinated to the Ginger

Ingredients:

400 g of filets of fish, the most fresh

2 cucumbers

2 carrots

6 spoonfuls of grated fresh ginger

It played (juice) of 2 limes

100 ml of olive oil

Salt and pepper.

Preparation:

To cut the fish in buckets of 2 x 2 cm.

To wrap them with very finite plates of cucumber And/or carrot.

To assure the morsel holding it with a toothpick. (toothpick)

To arm the plates with the morsels and to accompany them on a bowl of marinated,

prepared, mixing grated ginger, juice of lime, olive oil, pepper and salt.

Recipe of a gourmet-creative one:

White delicacy of Almonds and Pistachio nuts.

Ingredients:

50 g of cornstarch

80 g of sugar

250 ml of milk

3 almond extract drops

50 g of entire bare pistachio nuts

120 g of ground pistachio nuts

200 ml of milk of soya

50 g of bare almonds

Preparation:

To process the soya milk with the bare almonds.

To place sugar and cornstarch in a casserole.

To add the milk, the pistachios and the almond extract.

To cook to soft fire, until his consistency is, creamy.

To divide 60 g of pistachio nuts ground at the bottom of the molds.

To add the warm miscellany and to dust with the remaining ground pistachios.

To place in ice-cream maker, before serving.